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Chef Diego Schattenhofer (Michelin star in 1973 Taste, Aaron) presented the final refinement of his scientific work on fish maturation
He did it again. The chef Diego Schattenhofer (Charaia, Argentina, 1978) was planted in the main square of one of the main gastronomic congresses in the world full of empirical data, absent of complexes and vaccinated against those who argue with him.
It is known that whoever pushes to the limit, or almost to the limit…it's more, who crosses the frontier of what is known until now, awaken the monster of the established and take out the fangs of rancid conservatism.
and the kid Diego, with genes impregnated with the passion of the Argentine debate, his grunts echo, but learn from the wise.
Nothing seems to distract him in his laboratory.
This time he stood on the imposing stage with a work on the maturation of fish, that started in 2018. There he presented the final refinement of his scientific and culinary work, in the main auditorium of Madrid Fusion and before chefs, journalists and various professionals in the sector.
Schattenhofer, who has spent years dedicated to understanding the enzymatic processes in marine species by different scientists, next to Move & Health of the University of Laguna and the Canarias Oceanographic Center IEO-CSIC, presented, however, the most practical part of the research: the 'instruction of use'. The home app.
The chef worked with three groups of fish and revealed, through its powerful organoleptic study endorsed by science, What are the maturation times depending on each species and the result sought?. He also explained, based on the above, What are the most appropriate cooking techniques in each case?.
A pioneering technique that significantly extends the shelf life of the product while improving its texture and flavor, opening new horizons in modern haute cuisine.
“Enzymatic ripening is not just a technique, It is a new way of understanding the marine product. When we control time and environment precisely, Each fish reveals qualities that remained hidden. In Taste 1973, We have learned that freshness is not the only path to excellence: sometimes, Time and patience are the most valuable ingredients”, sostiene Schattenhofer.
And he knows it well
